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Author Notes: ooking at this dish, you'd almost think i had roasted the golden heirloom variety of cauliflower. instead, the rich golden yellow comes from turmeric and paprika - the perfect warming spices for cool summer evenings. this recipe makes a large batch, but could easily be halved. also to note: these spiced roasted chickpeas could be made on their own and thrown into summer salads or eaten as a snack! —aubrey | drum beets
- 1 large head cualiflower
- 4 cups cooked, drained chickpeas (or 2 x 14oz cans, or one large 25oz can)
- 1 large red onion
- 1/4 cup olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons turmeric
- 1 teaspoon aleppo chili flakes
- 3/4 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 2 tablespoons chopped parsley for garnish
- preheat oven to 425. strain chickpeas and place them onto a clean dish towel or paper towel to dry.
- chop cauliflower into smaller florets. peel and cut onion into large chunks.
- line two baking sheets with parchment paper (for easy cleaning). on one sheet, combine cauliflower and onions. place dry chickpeas on the second.
- in a small bowl, whisk together olive oil with spices and salt. divide this mixture and pour half onto the onions & cauliflower, and the other half on the chickpeas. use your hands to mix and coat vegetables & peas evenly.
- place sheets into the oven and roast for 20-25 minutes, stirring occasionally, until chickpeas are crisped and vegetables start to caramelize and brown. i like to keep the chickpeas separate, because they crisp up a bit more and the vegetables have more room to roast (vs steam in a crowded pan). but once cooked, i combine everything into one large serving dish and top with a dusting of chopped parsley. serve warm or at room temperature.